- 500ml of milk - some people are better able to tolerate Jersey, Guernsey, goat and raw milk, so experiment with these older A2 protein breeds.
- small tub of natural LIVE yoghurt (about a cup)
- Heat the milk in a saucepan until its just boiling, stirring constantly will stop it sticking or boiling over.
- Turn the heat down and let it simmer for about 5 minutes.
- Turn the heat off, let it cool, until it is warm but cool enough so you can comfortably put your finger tip in.
- Add the small carton of LIVE yoghurt and stir. This is your starter culture.
- Pour into a tub with lid and wrap the tub with a dish towel. Leave it near the radiator to keep warm. Underneath it is a good place as it will get the heat but not too much. Or leave it on top of the radiator once you have switched the heating off. Alternatively put in the oven with the oven light on.
- Leave overnight or for 24 hours depending on consistency of yoghurt wanted and temperature of your place.
- For a Greek style thick set yoghurt leave it longer and for a runnier yoghurt don't leave it for so long.
- Sieve the yoghurt through a nut bag or muslin cloth, the dripping will give you a clear liquid called whey which you can use to inoculate other ferments.
- If you leave it long enough the remaining yoghurt will become like a cream cheese. You can either eat it plain as is or add garlic and/or herbs.